Ever since I created my Vegan Kale Caesar Salad, I have had more than my share of fun creating different variations of it. From the sweet potato and tahini version, to the spicy Mexican version, to the super healthy macrobiotic version, I can't get enough of this classic salad. Because the dressing is made with nuts, mustard, and lemon, I feel light and energized after eating it, and I have gotten so many compliments from vegans and non-vegans alike, who have all mentioned they love the salad even when they don't normally like kale!
If you haven't made it yourself, now's the time to become a convert. This version is a little more American, with the shoestring potatoes and avocado giving it a California-comfort touch.
- For salad:
- 4 cups of kale, with stems removed
- 5 cherry tomatoes
- 2 small yellow potatoes
- 1 green onion stalk
- 1/2 an avocado
- For dressing:
- 1/4 cup soaked raw cashews (soak overnight)
- 2 tablespoons dijon mustard
- The juice of 1 1/2 small lemons
- 2 tablespoons olive oil
- 1 clove of raw garlic
- Black pepper
1. Preheat oven to 425 degrees. Slice ends off of both potatoes and spiralize using the small noodle blade. Press lightly to get a thinner and more stringy noodle. Place on a baking sheet with aluminum foil and drizzle with olive oil. Sprinkle a generous amount of paprika (about 1-2 teaspoons) and toss the noodles so they are coated in oil and paprika. Cook about 15 minutes or until crispy.
2. Place kale leaves in a bowl, stems removed. Drizzle with olive oil and a tad bit of salt and massage kale until leaves are soft and wilted. Chop up your tomatoes, green onion, and avocado.
3. Make dressing by blending ingredients together until smooth. If your dressing is too runny, add more cashews or mustard. If it is too thick, add more lemon or olive oil.
4. Toss kale leaves in dressing. Top with potatoes, and then add tomatoes, avocado, and green onion.